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Credit: Roger Todar, Chef/Owner, Christina’s Grill and Bar, Durango, Colo.
The National Culinary Review, January 2010
1 large red Bartlett pear
2-3 T. drawn butter, divided
3 (2-oz.) turkey breast medallions
Kosher salt and freshly ground black pepper, as needed 1 oz. port wine
1 oz. pomegranate juice
½ oz. balsamic vinegar
1-2 whole cloves
1 pinch fresh orange zest
Dash of seasoned salt
1. Slice pear with mandolin. In hot pan, sear pear in 1 T. drawn butter. Finish in 350ºF oven for 6 minutes, or until tender.
2. Season turkey medallions. Sear in 1-2 oz. drawn butter until cooked to internal temperature of 165ºF. Remove; keep warm.
3. Deglaze pan with port wine for 20-30 seconds. Add pomegranate juice, vinegar and cloves; simmer until blended. Add orange zest. Reduce liquid until thickened. Sprinkle with seasoned salt.
4. To serve: Remove pear slices from oven. Arrange on base of heated plate. Place turkey breast on top of pear; drizzle port reduction over turkey and pear. Serving suggestion: Serve with house-herbed walnut risotto and charbroiled asparagus.
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